DCS WODV230 - Page 19

15
COOKING CHARTS
The information in these charts are guidelines only. Refer to your recipe or the
packaging and be prepared to adjust the cooking times and settings accordingly.
FOOD SHELVES
RECOMMENDED
FUNCTION
SHELF
POSITIONS
TEMP (°F) TEMP (°C)
TIME
(MINS)
Biscuits Plain Single
Conv Bake 4 400 - 425 210 - 220 8 - 10
Multi
True Conv 2 & 5 425 - 450 215 - 230 10 - 12
Chewy Choc Chip Single
Conv Bake 4 355 - 375 180 - 190 10 - 15
Multi
True Conv 2 & 5 325 - 340 160 - 170 10 - 15
Sugar Cookies Single
Conv Bake 4 350 - 375 175 - 190 7 - 15
Multi
True Conv 2 & 5 325 - 350 160 - 175 7 - 15
Cakes Pound Cake Single
Bake 4 325 160 70 - 80
Chocolate Brownie
(8"x8"/20x20cm pan)
Single
Bake 4 350 175 20 - 25
Angel Food Cake
(10"x4"/25x10cm tube pan)
Single
Bake 4 325 - 350 160 - 175 50 - 60
Rich Fruit Cake Single
Bake 4 275 - 300 135 - 150 3 - 6 hrs
Sponge (single large) Single
Bake 4 350 175 30 - 40
Sponge (2x20cm) Single
Bake 4 350 175 15 - 25
Muffins / Cupcakes Cupcakes Single
Bake 4 365 185 13 - 18
Multi
True Conv 2 & 5 345 170 13 - 18
Muffins Single
Conv Bake 4 345 170 23 - 30
Multi
True Conv 2 & 5 345 170 23 - 30
Scones English Scones Multi
True Conv 4 425 - 450 215 - 230 10 - 12
Meringues Meringues Single
Conv Bake 4 250 - 270 120 - 130 60 - 70
Bread/Bread rolls Sandwich Loaf
(9"x5"/23x13cm Loaf Pan)
Multi
True Conv 4 350 175 40 - 50
Wholewheat Loaf
(9"x5"/23x13cm Loaf Pan)
Single
Bake 4 375 190 35 - 45
Soft Dinner Rolls Single
Bake 4 375 190 15 - 18
Dough Proof Single
Bake 1 LO LO 30
Pastry Pastry Shell (baked blind) Single
Bake 4 350 175 15
Pies Fruit Pie (2 crust) Single
Bake 4 400 - 350 200 - 175 20 - 25
Baked Cheesecake (in water bath) Single
Warm 4 325 160 50 - 60
Pumpkin Pie (blind bake, add filling) Single
Conv Pastry 4 350 - 375 175 - 190 15 - 30
English Custard Tart
(blind bake, then add filling)
Single
Conv Bake 4 350 - 300 175 - 150 15 - 30
Dessert Crème Brulee (in water bath) Single
Pastry Bake 4 275 135 35 - 45
Crème Caramel (in water bath) Single
Pastry Bake 4 350 175 35 - 45